Artichoke and saffron ragoût with lemon aioli

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

By Nicola Graimes

Published 2015

  • About

For me, this dish reflects the cooking style and flavours of Provence in the south of France. The vegetables are cooked in a white wine and saffron broth until meltingly tender, then served topped with a sprinkling of crisp breadcrumbs and a spoonful of garlicky lemon aioli. Crusty bread to mop up the fragrant sauce is a must.


  • 1 large pinch of saffron
  • 4 tbsp extra virgin olive oil
  • 50


  • Put the saffron in a ramekin and pour over 1 tablespoon hot water. Stir and leave until needed.
  • Heat half the oil in a large non-stick frying pan over a medium heat and fry the breadcrumbs for 3–5 minutes, turning regularly, until golden and crisp, then leave to one si